Raspberry and Cream Cheese Stuffed French Toast

★★★★★ 22 Reviews
Luv2mixitup avatar
By Kellie Parker
from Burkburnett, TX

I have to say this recipe is something special to my husband and I. We went to a B&B for Valentines weekend and the morning we woke up with snow on the ground. umm it never snows in this area. Also the sweet smell of Raspberries and Coffee in the air. We walked down and saw all the breakfast goodies on the table and coming out of the Kitchen was the Raspberry and Cream Cheese Stuffed French Toast ..oooo was soooo good. that was the last yummy before we started out a new path in our lives. Losing Weight and living Healthier lives.Hope you all enjoy

Blue Ribbon Recipe

I am a firm believer that if a dish has fruit in it then it must be good for you! Well, this delicious breakfast treat is good for your soul and spirits, if nothing else. It is a snap to prepare and so decadently delicious. We had to do some hunting before we found a bakery that carried challah bread, but it was time well spent. We used plain, but I suspect the raisin variety would be good too.

— The Test Kitchen @kitchencrew
serves 6
prep time 15 Min
cook time 20 Min
method Bake


  •   1 (8oz) pkg
    cream cheese softened
  •   12
    (3/4 inch thick) slices day old brioche challah or hawaiian bread
  •   1 c
    fresh raspberries *
  •   3
    eggs (beaten)
  •   3/4 c
    half-and-half, light cream, or milk
  •   3 Tbsp
  •   1/2 tsp
  •   1 dash(es)
    of salt
    pure maple syrup

How To Make

  • 1
    Spread cream cheese evenly over one side of each slice of bread.
  • 2
    Top half of slices of the slices with raspberries. Top with remaining bread slices - cream cheese sides down - to make "sandwiches".
  • 3
    Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)
  • 4
    Dip each sandwich in egg mixture, turning carefully to coat both sides,. Place sandwiches in greased 15x10x1-inch baking pan. Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes. Serve warm with maple syrup if desired. NOTE: If desired, you can substitute frozen raspberries. Thaw and drain; reserve juice for another use.